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40-Minute Black Bean Soup with Jalapeño Heat

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A bold and hearty black bean soup with a kick of jalapeño, perfect for sharing with loved ones on chilly nights.

Ingredients

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  • 2 cups black beans, soaked overnight
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 red bell pepper, diced
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 2 strips turkey bacon, chopped (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat until it shimmers invitingly.
  2. Add the diced onion, minced garlic, jalapeño, and red bell pepper. Sauté until the vegetables are soft and fragrant—about 5-7 minutes.
  3. If you’re using turkey bacon, toss in the chopped strips to the pot and cook for another 2 minutes, allowing the flavors to meld together.
  4. Stir in the soaked black beans, vegetable broth, cumin, and smoked paprika. Mix well to ensure all ingredients are evenly distributed.
  5. Turn up the heat and bring the pot to a hearty boil.
  6. Reduce the heat and let it simmer gently for 30 minutes.
  7. Blend half the soup for a creamy texture, or leave it chunky for a rustic finish.
  8. Season with salt and pepper according to your preference.
  9. Serve the soup hot with your favorite toppings.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for longer storage.

Nutrition

Find it online: https://thestationrecipes.com/minute-black-bean-soup-jalapeno-heat/

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